Greek Yogurt Pound Cake

There’s something deeply comforting about the scent of pound cake wafting through the kitchen, its buttery aroma mingling with the sweet, tangy notes of Greek yogurt. This cake is a tender, moist creation with a delicate crumb, kissed with vanilla and balanced by a subtle tang that keeps each bite fresh and light. Whether served plain with a dusting of powdered sugar or crowned with fresh berries, it’s a slice of pure comfort that feels like home.

Behind the Recipe

This Greek Yogurt Pound Cake comes from my fondest memories of lazy Sunday afternoons, when baking wasn’t about rushing but about savoring the process. I remember standing on a little stool as a child, watching my grandmother’s steady hands cream butter and sugar until it looked like clouds. The Greek yogurt twist is my own addition, a nod to my love for creating something that’s both traditional and just a bit unexpected.

Recipe Origin or Trivia

Pound cake has its roots in Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. The addition of Greek yogurt is a modern adaptation, adding moisture and a light tang while reducing the amount of fat needed. In Greece, yogurt is a staple ingredient in both sweet and savory dishes, celebrated for its creamy texture and nutritional benefits. This fusion of classic European technique and Mediterranean flavor creates a cake that’s as rich in history as it is in taste.

Why You’ll Love Greek Yogurt Pound Cake

Versatile: Enjoy it plain, glazed, or topped with fruits, whipped cream, or chocolate drizzle.

Budget-Friendly: Made with pantry staples and affordable ingredients.

Quick and Easy: Minimal prep time and simple mixing make it weeknight-friendly.

Customizable: Add citrus zest, spices, or even swirl in fruit preserves.

Crowd-Pleasing: Loved by kids and adults alike at any gathering.

Make-Ahead Friendly: Stays moist for days and flavors develop beautifully overnight.

Great for Leftovers: Perfect for French toast or trifles the next day.

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Chef’s Pro Tips for Perfect Results

When making this pound cake, think slow and steady. Creaming the butter and sugar properly will give you that irresistible light texture, and measuring ingredients precisely makes all the difference.

• Bring all ingredients to room temperature for better mixing and texture.
• Use high-quality Greek yogurt for a richer flavor.
• Avoid overmixing once the flour is added to keep the crumb tender.
• Test with a skewer—if it comes out clean, it’s ready.
• Let the cake cool completely before slicing for clean, neat pieces.

Kitchen Tools You’ll Need

Before you start, gather everything you’ll need so the process is smooth and enjoyable.

• Mixing Bowls: For combining wet and dry ingredients.
• Electric Mixer: Helps cream butter and sugar efficiently.
• Measuring Cups and Spoons: Accuracy is key for perfect results.
• Loaf Pan: The ideal shape for this pound cake.
• Spatula: For scraping the bowl and folding batter gently.

Ingredients in Greek Yogurt Pound Cake

Every ingredient in this cake plays a role in creating its luscious texture and flavor harmony.

1. Unsalted Butter: 1 cup (226 g), softened, provides richness and structure.
2. Granulated Sugar: 1 ½ cups (300 g), sweetens and helps create a tender crumb.
3. Large Eggs: 3, room temperature, bind the batter and add moisture.
4. Greek Yogurt: 1 cup (240 g), plain and full-fat, adds tang and keeps the cake moist.
5. All-Purpose Flour: 2 cups (240 g), gives structure and body.
6. Baking Powder: 1 ½ teaspoons, helps the cake rise beautifully.
7. Salt: ¼ teaspoon, balances sweetness.
8. Vanilla Extract: 2 teaspoons, brings warm aromatic flavor.

Ingredient Substitutions

Sometimes you need a little flexibility in your kitchen.

• Greek Yogurt: Sour cream or plain regular yogurt.
• All-Purpose Flour: Cake flour for an even lighter crumb.
• Vanilla Extract: Almond extract for a nuttier twist.

Ingredient Spotlight

Greek Yogurt: Adds creamy texture, tangy flavor, and extra protein, making the cake tender without heaviness.

Vanilla Extract: Elevates sweetness with warm, floral undertones that linger in every bite.

Instructions for Making Greek Yogurt Pound Cake

Let’s turn these simple ingredients into something spectacular.

1. Preheat Your Equipment: Preheat the oven to 350°F (175°C) and lightly grease a loaf pan, lining it with parchment for easy removal.
2. Combine Ingredients: Cream butter and sugar until pale and fluffy, then beat in eggs one at a time. Stir in the Greek yogurt and vanilla until smooth.
3. Prepare Your Cooking Vessel: In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing gently until combined.
4. Assemble the Dish: Pour batter into the prepared loaf pan, smoothing the top.
5. Cook to Perfection: Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
6. Finishing Touches: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy: Slice thick, serve plain or with your favorite toppings, and savor each bite.

Texture & Flavor Secrets

The Greek yogurt brings a creamy density that keeps the crumb moist, while the butter ensures a rich flavor. The contrast between the tender inside and the slightly crisp golden crust makes each slice irresistible.

Cooking Tips & Tricks

• Use parchment paper to lift the cake easily without breaking.
• Add citrus zest to brighten the flavor.
• Let it rest overnight for a deeper, richer taste.

What to Avoid

• Overbaking, which will dry out the cake.
• Using cold ingredients, which can lead to a dense texture.
• Cutting before cooling, which can cause crumbling.

Nutrition Facts

Servings: 10
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This cake keeps well at room temperature for up to 4 days when stored in an airtight container. You can also wrap slices individually and freeze for up to 2 months. Reheat gently in the microwave or toaster oven.

How to Serve Greek Yogurt Pound Cake

Serve with fresh berries, a dollop of whipped cream, or a light drizzle of honey. It also pairs beautifully with tea or coffee for a cozy afternoon treat.

Creative Leftover Transformations

Turn leftover slices into luxurious French toast, layer them with cream and fruit for a trifle, or crumble them into yogurt parfaits.

Additional Tips

Brush the top with a simple syrup while warm for extra moisture and shine. For an elegant touch, sift powdered sugar just before serving.

Make It a Showstopper

Garnish with edible flowers, citrus slices, or a glossy glaze. A beautiful cake stand elevates the presentation instantly.

Variations to Try

• Lemon zest and glaze for a bright twist.
• Swirl in berry preserves for a fruity surprise.
• Add cinnamon and nutmeg for a warm spiced version.
• Mix in mini chocolate chips for a decadent treat.

FAQ’s

1. Can I use low-fat Greek yogurt?

Yes, but full-fat will give you the richest texture and flavor.

2. Can I double the recipe?

Yes, just use two loaf pans and adjust baking time slightly.

3. How do I know when it’s done?

A skewer should come out clean and the top should be golden brown.

4. Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking blend.

5. Does it need refrigeration?

Not unless your kitchen is very warm. Room temperature is fine for 3–4 days.

6. Can I freeze the whole cake?

Yes, wrap tightly in plastic and foil before freezing.

7. What’s the best way to reheat slices?

Microwave for 10–15 seconds or warm in a low oven.

8. Can I add nuts?

Yes, chopped pecans or walnuts work well.

9. Why did my cake sink?

It may have been underbaked or the oven door opened too early.

10. Can I use flavored yogurt?

Yes, but it will alter the taste and sweetness of the cake.

Conclusion

This Greek Yogurt Pound Cake is the kind of recipe you’ll come back to again and again. Its rich yet light texture, gentle tang, and endless versatility make it perfect for any occasion. Trust me, you’re going to love this, and once you’ve had a slice, it’s hard to stop at just one.